March 20: Snickerdoodles

The only thing better than saying the word "Snickerdoodle" is eating one! These crispy cookies are coated in only cinnamon and sugar, and you would be amazed at how yummy these simple little cookies are. They're one of those recipes that have been around for ages, but don't mistake them for any old sugar cookie - traditionally Snickerdoodles are leavened by baking soda and cream of tartar, rather than baking powder.

Bake until golden around the edges for a crunchy cookie.

The acidity of cream of tartar helps soften the protein strands of the eggs and flour, which results in a chewier product when slightly underbaked, although a crispier product can be achieved by slightly overbaking.

I chose to overbake my Snickerdoodles when I made them, because for some reason these struck me as a cookie that would be better crispy. When I bit into one I was instantly reminded of Cinnamon Toast Crunch--one of my favourites as a kid--and my FAC (friend and coworker) Sarah said the exact same thing. Spooky!

The characteristic crinkled look of the Snickerdoodle.

Final Grade: A. These cookies are easy to make out of basic ingredients and will not disappoint.

You can find the recipe for Snickerdoodles on my Recipes Page.

If you'd like to order some of your own Snickerdoodles, please sponsor me for the Daily Bread Food Bank's Spring Challenge! Simply make your donation, then email me your order!